Poach chicken in 1 can of chicken broth, (add water if necessary to cover). Cook until chicken is done. Remove from pan and cool. Reserve cooking broth in small container.

While chicken is cooking, remove stems and seeds from dried ancho chilies. Cover with water and microwave or simmer about 5 minutes until softened. Drain, puree chilies in blender. Set aside.

Add a small amount of olive oil to a large non-aluminum cooking pot. Heat oil and saute onion and garlic until limp. Add to blender with the ancho chilies.

Drain the canned tomatoes, reserving juice. Add tomatoes to blender with onions, garlic and chilies. Puree mixture, adding a little of the reserved tomato juice if necessary to get a nice puree.

Measure spices in small dish and set aside.

In cooking pot, add reserved chicken broth, the second can of chicken broth, the 2 packets of chicken soup mix and 1 1/2 cups water. Add the spices and mix well. Simmer over low heat for about 15 minutes. Spices should become quite aromatic. Strain into 2 quart container and reserve spices.

Place strained spices in blender with reserved tomato juice. Puree well. Strain and stir liquid into tomato mixture in cooking pot. Discard spices. Continue to simmer for 10 to 15 minutes. Remove from heat. Cool and refrigerate if not using right away.

Add a little water if broth is too thick when re- warmed. Cut tortillas into thin slivers. Fry in hot oil until crisp. Shred the cooled chicken.

TO SERVE: Place a small handful of tortilla strips in bowl. Put the shredded chicken on top of strips, ladle the hot tomato broth on top, but not enough to completely cover the strips and chicken. Top with avacado slices and grated cheese. Serve immediately.